Let's talk chili meat...

[cards_252]

Lately I've just been using plain old ground beef in my chili. Any of you guys do chopped up steak or anything like that? What's the best way to do it? Grill it first, then chop it up? I even thought about using pulled pork. Anybody?

[The Todd Bridges Army]

Lately I've just been using plain old ground beef in my chili. Any of you guys do chopped up steak or anything like that? What's the best way to do it? Grill it first, then chop it up? I even thought about using pulled pork. Anybody?



I havent used pulled pork and black beans before. It wasnt really a southwest type of chili and it wasnt delicious. I dont think I would never make it again.

[cards_252]

I havent used pulled pork and black beans before. It wasnt really a southwest type of chili and it wasnt delicious. I dont think I would never make it again.

This is confusing.

[DailyBalance]

Lately I've just been using plain old ground beef in my chili. Any of you guys do chopped up steak or anything like that? What's the best way to do it? Grill it first, then chop it up? I even thought about using pulled pork. Anybody?

Beef stew meat or round steak is usually what I use. Cut it if it's not already, then sear it before it goes into the pot. Good stuff.

[cards_252]

Beef stew meat or round steak is usually what I use. Cut it if it's not already, then sear it before it goes into the pot. Good stuff.

Cool. I'm guessing just a quick sear would be enough and it would cook through the rest of the way as the chili slow cooks?

[Chris_Reed]

I've cooked a brat then diced it up and tossed it in...not bad.

Ground Beef is the mainstay, though. I put a lot of veggies in my chili, but the ground beef is a must.

[Spoon]

I havent used pulled pork and black beans before. It wasnt really a southwest type of chili and it wasnt delicious. I dont think I would never make it again.

http://www.emotioneric.com/perturbed.jpg

[flatlander]

Lately I've just been using plain old ground beef in my chili. Any of you guys do chopped up steak or anything like that? What's the best way to do it? Grill it first, then chop it up? I even thought about using pulled pork. Anybody?

Chorizo. Get it at Aldi. You'll thank me.

[The Todd Bridges Army]

This is confusing.

It was a veiled shot at myself..I was basically calling myself a liar.

Honestly though, pulled pork in chili with black beans and some corn (like a southwest chili) is pretty good. It's also good with chicken.

[Cheezy E]

Arob uses steak, ground beef and sausage in his chili. It's probably the best chili ever.

[Hoofbite]

I use ground beef, flank steak, and if it's on sale, sirloin.

[Hoofbite]

Arob uses steak, ground beef and sausage in his chili. It's probably the best chili ever.Wrong

[blazedays]

I've used cubed steak twice before and it just doesn't work out great. The second time I tried sautéing the steak cubes in some chili powder along with cayenne pepper before tossing it in the pot. That helped somewhat but ground beef just seems to work best.

[flatlander]

Arob uses steak, ground beef and sausage in his chili. It's probably the best chili ever.

ARob could never be Kosher.

[DailyBalance]

Cool. I'm guessing just a quick sear would be enough and it would cook through the rest of the way as the chili slow cooks?

Yep. Make sure you salt and pepper it to get a really good sear on it. I wouldn't do all of the meat at one time, do it in stages so that all of the meat gets good contact with the hot pan. I'd also deglaze the pan after you are done, and pour the drippings into the chili pot. Adds tons of flavor.

[blues_252]

I have used ground deer. It was awesome!

[wiggly]

I always use ground beef, but I'm intrigued by the chorizo idea.

[Mike75]

Chili Saturday sounds like a good idea.

[Hoofbite]

I have used ground deer. It was awesome!

Deer chili is the balls

[Beer Engineer]

Beef stew meat or round steak is usually what I use. Cut it if it's not already, then sear it before it goes into the pot. Good stuff.

This. add a little bit of cinnamon to the cubed meat while you sear it.

[IrishFoSho]

I use grilled chicken in mine. Seasoned with chili powder and a little garlic salt. Im not huge on red meat. ghey...i know

[Cheezy E]

ARob could never be Kosher.

Arob's blood is thick and spicy and he sweats BBQ sauce. He grilled last night even though it was pouring rain.

[Flappy McB]

I use 3 pounds of spicy sausage from the grocery store.

[cards_252]

Chorizo. Get it at Aldi. You'll thank me.

I like the sound of this. Alot.

Arob uses steak, ground beef and sausage in his chili. It's probably the best chili ever.


This sounds very good as well.

[ARob]

Chorizo. Get it at Aldi. You'll thank me.

I might give that a try next time. I've been using salsicca and it's been pretty solid.

Wrong

I'd put my chili against anyone's here.

[DailyBalance]

This. add a little bit of cinnamon to the cubed meat while you sear it.

Sounds good. I usually add the cinnamon into the pot, but I'll try this next time.

[flatlander]

Chili Saturday sounds like a good idea.

Damn straight.

[beercats2000]

My brother puts andouille sausage in his. I think it's awful.

I always use ground beef, but may give steak or something else a try next time.

[flatlander]

I might give that a try next time. I've been using salsicca and it's been pretty solid.

If I can't get the chorizo, I use hot pork sausage. Gots to have lots of pork fat in there.

[Mike75]

Is there a chili thread somewhere? I need some good ideas. My chili never has a lot of flavor. It's always missing something. I want to make a good chilli and I'm not ashamed to ask for help.

[Flappy McB]

I use 3 pounds of spicy sausage from the grocery store.

If I can't get the chorizo, I use hot pork sausage. Gots to have lots of pork fat in there.

We are almost like twins, Comrade.

[blazedays]

This. add a little bit of cinnamon to the cubed meat while you sear it.


Interesting.

I've only used cinnamon (and allspice) when doing Cincinnati style chili.

[Hoofbite]

I'd put my chili against anyone's here.I'd take that challenge. Chili throwdown

[Johnny Utah]

Ground beef.

[blazedays]

The best chili I've done uses a ground beef, ground venison and chiorizo mixture.

[wiggly]

Cinnamon is not something that sounds like it belongs in chili.

[cards_252]

Yep. Make sure you salt and pepper it to get a really good sear on it. I wouldn't do all of the meat at one time, do it in stages so that all of the meat gets good contact with the hot pan. I'd also deglaze the pan after you are done, and pour the drippings into the chili pot. Adds tons of flavor.

Fucking. A.

[flatlander]

We are almost like twins, Comrade.

I used to get the chorizo Super Burritos at La Bamba's in Champaign. I believe I'd punch a baby to get one of those on my desk right now.

[DailyBalance]

I'd take that challenge. Chili throwdown

What I've noticed is that everyone (not referring to the board) always says their chili is the best. Then when I try it, I'm like ehh.. I think mine is the best. But it's probably not.

[beercats2000]

Is there a chili thread somewhere? I need some good ideas. My chili never has a lot of flavor. It's always missing something. I want to make a good chilli and I'm not ashamed to ask for help.


Throw in a jar of your favorite salsa, that always helps.

Using plenty of chili powder?

Try a can of Rotel-Chili mix

Brown Sugar.

[Hoofbite]

Cinnamon is not something that sounds like it belongs in chili.

I have started using brown and regular sugar in mine. Very good

[flatlander]

Cinnamon is not something that sounds like it belongs in chili.

You're right.

But it does.

[blazedays]

I'd take that challenge. Chili throwdown

Maybe Tim could do an insidestl.com message board chili contest?

[cards_252]

So.. lots of chirizo suggestions... I'll have to look into this.

[flatlander]

Throw in a jar of your favorite salsa, that always helps.

Using plenty of chili powder?

Try a can of Rotel-Chili mix

Brown Sugar.

I like to throw in some Old Bay seasoning.
http://ninecooks.typepad.com/photos/uncategorized/oldbay.jpg

[Cheezy E]

My dad won a few chili cookoffs in his day. But I think Arob's is better.

[Beer Engineer]

Cinnamon is not something that sounds like it belongs in chili.

You'd be surprised. It adds just a little bit of flavor and contrasts nicely, plus the cinnamon opens your pores in your mouth, which allows the chili to seem a little more spicy.

[Johnny Utah]

How small do yo cut up the chorizo?

[flatlander]

So.. lots of chirizo suggestions... I'll have to look into this.

You'll thank us.

[blazedays]

I have started using brown and regular sugar in mine. Very good

That's because sugar+tomato sauce simply enhances to tomato taste. The same with a good pasta sauce.

If you look at a canned pasta sauce sugar (or some form of it) is pretty high on the ingredient list.

[cards_252]

My brother puts andouille sausage in his. I think it's awful.




Hmmm... given the fact that you don't like anything that's good, but you like everything that sucks... I may have to try andouille.

Throw in a jar of your favorite salsa, that always helps.

Using plenty of chili powder?

Try a can of Rotel-Chili mix

Brown Sugar.

Word. This is a good base to start with.

I like to throw in some Old Bay seasoning.
http://ninecooks.typepad.com/photos/uncategorized/oldbay.jpg



Old Bay, eh? Nice.

[flatlander]

How small do yo cut up the chorizo?

Que?

It breaks up like pork sausage or ground beef? The "casing" is just plastic wrap, so you slit that and toss it into a good hot pan.

[beercats2000]

Tons O' Flavor:

http://www.ro-tel.com/images/rotel-chili.jpg

[Mike75]

I have started using brown and regular sugar in mine. Very good

How much do you use?

[blazedays]

I like to throw in some Old Bay seasoning.
http://ninecooks.typepad.com/photos/uncategorized/oldbay.jpg


Yes. Not much: just a tablespoon or two.

[Mike75]

Tons O' Flavor:

http://www.ro-tel.com/images/rotel-chili.jpg

I'll add this to the list.

[cards_252]

Que?

It breaks up like pork sausage or ground beef? The "casing" is just plastic wrap, so you slit that and toss it into a good hot pan.


This is news I can use.

[budweiser]

ground bison. Mostly tastes like ground beef but super healthy

[thelivingend]

soy crumbles.

[wiggly]

Tons O' Flavor:

http://www.ro-tel.com/images/rotel-chili.jpg

We use this, as well.

[flatlander]

ground bison. Mostly tastes like ground beef but super healthy

Isn't it really lean though?

The fat is where the flavor is.

[Hoofbite]

I like to throw in some Old Bay seasoning.
http://ninecooks.typepad.com/photos/uncategorized/oldbay.jpgMmmm, Old Bay

That's because sugar+tomato sauce simply enhances to tomato taste. The same with a good pasta sauce.

If you look at a canned pasta sauce sugar (or some form of it) is pretty high on the ingredient list.I use diced tomatoes, not sauce

How much do you use?I don't have a set amount, usually put a spoonful or two and taste as I go along

[budweiser]

Isn't it really lean though?

The fat is where the flavor is.
It is very lean, I don't drain it at all like I would with beef. I can't really taste a difference. I use ground turkey sometimes, but that's not nearly as good.

[ARob]

Tons O' Flavor:

http://www.ro-tel.com/images/rotel-chili.jpg

I use Rotel but I choose the mild, chunky kind with no seasoning so I can control the spice and heat.

[Hoofbite]

I use Rotel but I choose the mild, chunky kind with no seasoning so I can control the spice and heat.Good call

[wiggly]

You'd be surprised. It adds just a little bit of flavor and contrasts nicely, plus the cinnamon opens your pores in your mouth, which allows the chili to seem a little more spicy.

Well, this is interesting. I strive to make my chili just as spicy as I possibly can. Usually, I have to add stuff to my bowl after we spoon it out, because my wife can't take it. I usually have a lineup of jalapenos, cayenne pepper, tobasco, Frank's hot sauce, etc., etc. on the table when we have chili.

[mamaredbird]

My brother puts andouille sausage in his. I think it's awful.



Andouille sausage adds amazing flavor to red beans and rice, but I would think that it wouldn't go in chili at all. I always use venison, because it is a good way to use it up!

I use Rotel as well, and also V-8 juice, and dry ranch mix, among other things. And, we like our chili to be more soupy, as opposed to thick and sludgy.

[beercats2000]

I use Rotel but I choose the mild, chunky kind with no seasoning so I can control the spice and heat.



I like the flavor and heat that it adds, so I would just be adding work for myself.

[flatlander]

Mmmm, Old Bay

You put that on a blue crab...damn!

[cards_252]

I like it on the thick side.

"That's what Reggie Bush said"

[wiggly]

I like it on the thick side.

"That's what Reggie Bush said"

Agreed.

[flatlander]

It is very lean, I don't drain it at all like I would with beef. I can't really taste a difference. I use ground turkey sometimes, but that's not nearly as good.

Yeah, we use ground turkey for almost everything but chili and hamburgers. It just doesn't have enough flavor to stand up to the other flavors in chili.

[blazedays]

It is very lean, I don't drain it at all like I would with beef. I can't really taste a difference. I use ground turkey sometimes, but that's not nearly as good.

You're right: not good.

I made ground turkey chili twice when the woman was on her "no red meat" kick. Even after seasoning well and simmering overnight the taste and texture was still "bleh".

[Cheezy E]

Well, this is interesting. I strive to make my chili just as spicy as I possibly can. Usually, I have to add stuff to my bowl after we spoon it out, because my wife can't take it. I usually have a lineup of jalapenos, cayenne pepper, tobasco, Frank's hot sauce, etc., etc. on the table when we have chili.

Not down with this.

[Johnny Utah]

Well, this is interesting. I strive to make my chili just as spicy as I possibly can. Usually, I have to add stuff to my bowl after we spoon it out, because my wife can't take it. I usually have a lineup of jalapenos, cayenne pepper, tobasco, Frank's hot sauce, etc., etc. on the table when we have chili.

I make mine this hot as possible as well. If you can't handle it, don't eat it.

[flatlander]

Andouille sausage adds amazing flavor to red beans and rice, but I would think that it wouldn't go in chili at all. I always use venison, because it is a good way to use it up!

I use Rotel as well, and also V-8 juice, and dry ranch mix, among other things. And, we like our chili to be more soupy, as opposed to thick and sludgy.

If you have a problem using up venison, let me FedEx you a styrofoam cooler and some dry ice. Seriously.

[wiggly]

Not down with this.

It's how I roll.

I make mine this hot as possible as well. If you can't handle it, don't eat it.

Exactly.

[Chris_Reed]

Maybe Tim could do an insidestl.com message board chili contest?

I thought about this Saturday at the Belleville Chili Cookoff...I briefly wondered how tough it would be to enter that contest, but when I found out that one of the booths made 160 gallons of chili and ran out before 6:00 on Saturday I was overwhelmed. But I'd do it on a smaller scale.

[cards_252]

I make mine this hot as possible as well. If you can't handle it, don't eat it.

I don't see a point. I like a little spice, but there's no reason to make it so spicy that it's a pain in the ass to eat. That's like making up a story about Showme's to seem tough and cool.

[Cheezy E]

It's how I roll.



Exactly.

I think in a good chili you can taste the beans, and the meat, the peppers and the spices and it all just melds together perfectly. When something is too spicy, all you can taste is the spiciness, in which case you can pretty much put anything in a pot and cover it in tobasco sauce.

[blues_252]

I like to put hot and spicy tomato juice as well.

Also, and I know this sounds weird, but a girl at work told me she takes sliced water chestnuts and cuts them down smaller and adds them.
They don't add any taste, but the crunch is a nice texture.

[cards_252]

I think in a good chili you can taste the beans, and the meat, the peppers and the spices and it all just melds together perfectly. When something is too spicy, all you can taste is the spiciness, in which case you can pretty much put anything in a pot and cover it in tobasco sauce.

werbs.

[Apollo Creed]

I don't see a point. I like a little spice, but there's no reason to make it so spicy that it's a pain in the ass to eat. That's like making up a story about Showme's to seem tough and cool.

this

I think in a good chili you can taste the beans, and the meat, the peppers and the spices and it all just melds together perfectly. When something is too spicy, all you can taste is the spiciness, in which case you can pretty much put anything in a pot and cover it in tobasco sauce.

and this.

[ARob]

It's how I roll.



Exactly.

I had to tone down the heat tremendously in my chili. I used to use chipotles along with jalapenos for the heat. I kept the jalapenos but added pasilla and pablanos since they are milder. I'd prefer it a bit spicier than it is but I want everyone to be able to enjoy it.

[blazedays]

I don't like the super hot, eye watering, mouth burning, asshole puckering chili. I want some spice but don't see the point of the painful stuff.

[flatlander]

I had to tone down the heat tremendously in my chili. I used to use chipotles along with jalapenos for the heat. I kept the jalapenos but added pasilla and pablanos since they are milder. I'd prefer it a bit spicier than it is but I want everyone to be able to enjoy it.

You should probably be considered for the Nobel Peace Prize for this.

[Flappy McB]

You should probably be considered for the Nobel Peace Prize for this.

He is eminently qualified for sure.

[ARob]

You should probably be considered for the Nobel Peace Prize for this.

I'll settle for just having a street named after me.

[Flappy McB]

I'll settle for just having a street named after me.Arob Boulevard, or Arob Way, or The Arob Expressway?

[Lief]

Maybe I missed someone else say this but.. Am I the only one that puts bacon in their chili? I adds a nice smokey flavor.

[mamaredbird]

If you have a problem using up venison, let me FedEx you a styrofoam cooler and some dry ice. Seriously.

I bitch a lot about all the dead deer parts in the freezer, but actually, I've been using it up pretty well. At first I didn't like it all that much, but I've grown accustomed to it now, and have come up with a lot of different ways to prepare it. Saves moolah at the grocery store, as well.

Sorry, flats... you'll have to go out and shoot your own deer.

[Woodie]

I use half ground round and half cubed sirloin steak.

Apparently one of the winners in last week's Wildwood Chili contest used ground beef tenderloin! Expensive, but damn would that taste good.

[Hoofbite]

Not down with this.You probably wouldn't like mine. I use a lot of jalapenos and hot sauce

I don't see a point. I like a little spice, but there's no reason to make it so spicy that it's a pain in the ass to eat. That's like making up a story about Showme's to seem tough and cool.

Haha

[Stick]

Lets be honest, has anyone ever had a bowl of chili that wasn't good? I haven't..........you can put ground beef or chicken or venison or fucking ground albino spider monkey in that shit and it's always good. Especially on days like today.

[cards_252]

Lets be honest, has anyone ever had a bowl of chili that wasn't good? I haven't..........you can put ground beef or chicken or venison or fucking ground albino spider monkey in that shit and it's always good. Especially on days like today.

I won't eat chili any other way. I just can't.

-Easy

[Woodie]

Lets be honest, has anyone ever had a bowl of chili that wasn't good? I haven't..........you can put ground beef or chicken or venison or fucking ground albino spider monkey in that shit and it's always good. Especially on days like today.

Yes, you've obviously never sampled one of my office's chili contests. There were 2 this year that I had to spit out they were that bad.

Better question is how do you screw up chili?

[Hoofbite]

I had to tone down the heat tremendously in my chili. I used to use chipotles along with jalapenos for the heat. I kept the jalapenos but added pasilla and pablanos since they are milder. I'd prefer it a bit spicier than it is but I want everyone to be able to enjoy it.

Well look at this guy. Looking out for the common man

[Stick]

Yes, you've obviously never sampled one of my office's chili contests. There were 2 this year that I had to spit out they were that bad.

Better question is how do you screw up chili?

Why was it so bad? Don't tell me........they didn't use grass fed organic veal did they? Sick.

- Stick, Belle

[Brad G.]

Chorizo. Get it at Aldi. You'll thank me.

Chorizo is a good choice. I use the spicy italian sausage from Schnucks.

[Cheezy E]

I've had really bad chili before. Someone brought it to a party I threw. She cooked it in a crock pot, and yet it was completely bland.

[DailyBalance]

Why was it so bad? Don't tell me........they didn't use grass fed organic veal did they? Sick.

- Stick, Belle

There's some bad chili out there. Like I said, a lot of people think their chili doesn't suck. But it does. Oh, it does!

We went to the kidney foundation cook off last year I think, and I'd say at least 5 that I sampled were awful.

[Bnub]

I think in a good chili you can taste the beans, and the meat, the peppers and the spices and it all just melds together perfectly. When something is too spicy, all you can taste is the spiciness, in which case you can pretty much put anything in a pot and cover it in tobasco sauce.

http://img83.imageshack.us/img83/8573/this3o.jpg

[philmore1313]

Lately I've just been using plain old ground beef in my chili. Any of you guys do chopped up steak or anything like that? What's the best way to do it? Grill it first, then chop it up? I even thought about using pulled pork. Anybody?

I do a guiness 3 meat, 3 bean chili. I use Chopped steak, ground beef, and sausage. I've grilled it first, and I've also just let it soak in the guiness and then slow cooked it in the pot. I honestly can't tell much of a difference.

[blues_252]

Yes, you've obviously never sampled one of my office's chili contests. There were 2 this year that I had to spit out they were that bad.

Better question is how do you screw up chili?

Answer: White Chicken Chilli

[cards_252]

I've had really bad chili before. Someone brought it to a party I threw. She cooked it in a crock pot, and yet it was completely bland.

That's how I do it.



http://gadgets.boingboing.net/gimages/sad%20vader.jpg

[Flappy McB]

Answer: White Chicken Chilli

Wrong

- Midnight Marauder

[Cheezy E]

That's how I do it.



http://gadgets.boingboing.net/gimages/sad%20vader.jpg

I don't think there's anything wrong with using a crock pot, I was impressed that she could cook it in a crock pot and it could come out flavorless. I would think that's hard to do.

[Woodie]

Chorizo is a good choice. I use the spicy italian sausage from Schnucks.

Chorizo - great call. Will have to try this one

[cards_252]

I do a guiness 3 meat, 3 bean chili. I use Chopped steak, ground beef, and sausage. I've grilled it first, and I've also just let it soak in the guiness and then slow cooked it in the pot. I honestly can't tell much of a difference.

This sounds interesting. I usually don't like to add beer b/c it makes it too soupy, but Guiness might add a nice touch.

Answer: White Chicken Chilli

I like chicken chili.

[cards_252]

I don't think there's anything wrong with using a crock pot, I was impressed that she could cook it in a crock pot and it could come out flavorless. I would think that's hard to do.

Ah. I see.

[Lief]

Maybe I missed someone else say this but.. Am I the only one that puts bacon in their chili? I adds a nice smokey flavor.

Guess so.

[Hoofbite]

Answer: White Chicken ChilliI don't even really consider it chili, but a buddy of mine makes some that is fucking awesome

[cards_252]

No bacon in my chili. Sorry.

[Hoofbite]

This sounds interesting. I usually don't like to add beer b/c it makes it too soupy, but Guiness might add a nice touch.


I used Guinness and Jameson in my last batch

[Stick]

There's some bad chili out there. Like I said, a lot of people think their chili doesn't suck. But it does. Oh, it does!

We went to the kidney foundation cook off last year I think, and I'd say at least 5 that I sampled were awful.

Man that surprises me.

I went to a chili cookoff at Westport with my wife and like very single one I tried I liked. They were all different but I appreciate variety. The worst one I had was from this dude who was sitting at a small card table with a crock pot on it. He looked like Weird Al/BHR and nobody went to his little modest booth. I felt bad for him so my wife and I went over to sample his chili. I t wasn't bad but it was bland and the guy was a total asshole.

Sweet story.

[philmore1313]

This sounds interesting. I usually don't like to add beer b/c it makes it too soupy, but Guiness might add a nice touch.



I like chicken chili.

Haven't done it in a while. I will PM you the recipe I got from my uncle. The guiness is a nice touch. I like it.

[mamaredbird]

There's some bad chili out there. Like I said, a lot of people think their shit doesn't stink. But it does. Oh, it does!



Couldn't resist. :D


Answer: White Chicken Chilli

You haven't had well-made white chili. (And by that, I mean mine!)

[cards_252]

Man that surprises me.

I went to a chili cookoff at Westport with my wife and like very single one I tried I liked. They were all different but I appreciate variety. The worst one I had was from this dude who was sitting at a small card table with a crock pot on it. He looked like Weird Al/BHR and nobody went to his little modest booth. I felt bad for him so my wife and I went over to sample his chili. I t wasn't bad but it was bland and the guy was a total asshole.

Sweet story.

Hahahaha!



Haven't done it in a while. I will PM you the recipe I got from my uncle. The guiness is a nice touch. I like it.

Thanks, dude.

[wiggly]

I think in a good chili you can taste the beans, and the meat, the peppers and the spices and it all just melds together perfectly. When something is too spicy, all you can taste is the spiciness, in which case you can pretty much put anything in a pot and cover it in tobasco sauce.

I guess I just have a different taste system then other mortals. I think the heat and spice just enhances the taste of whatever else is in there. I have a very high spiciness threshold. My wife thinks I'm crazy.

Also, I don't use beans.

P.P.S. White chicken chili is pretty tasty too.

[Johnny Utah]

I've seen someoe put corn in chili before. I wanted to kick their face.

[DailyBalance]

I have a very high spiciness threshold. My wife thinks I'm crazy.


Wiggly eats a bowl of his homemade chili:

http://i38.tinypic.com/n5r347.jpg

[Johnny Utah]

Anybody ever tried Sushi chilli? Better than I expected.

[Hoofbite]

I've seen someoe put corn in chili before. I wanted to kick their face.My mom has done that on occasion. It was still good. It doesn't overpower the chili. Plus you can remember what you ate the night before when you take the inevitable chili dump the next day

[ARob]

I've seen someoe put corn in chili before. I wanted to kick their face.

I put corn it mine...it's awesome.

[DailyBalance]

I put corn it mine...it's awesome.

This. Roasted corn is even better.

[Cheezy E]

This. Roasted corn is even better.

It adds a little pop of sweet, and it's a really nice addition.

[Bmac]

I put corn it mine...it's awesome.

It's the best way to gauge your system. I would like to know how long it really takes chili to filter

[cards_252]

Anybody ever tried Sushi chilli? Better than I expected.

Disgusting.

[Stick]

Anybody ever tried Sushi chilli? Better than I expected.

Suck my peen Utah!

[Flappy McB]

I've seen someoe put corn in chili before. I wanted to kick their face.I use white corn in my white chili.

[Johnny Utah]

Suck my peen Utah!

What?

[KDub]

I usually use ground sirloin and ground turkey breast. The last batch I had some stew meat that I tried to cut into small pieces, but I didn't care for that as much.

I like to use deer meat when I can, but I haven't had any for a few years.

[cards_252]

I use white corn in my white chili.

-

http://hiphoprepublican.com/wp-content/uploads/kkk_member.jpeg

[Mozer4]

I usually use ground sirloin and ground turkey breast. The last batch I had some stew meat that I tried to cut into small pieces, but I didn't care for that as much.

I like to use deer meat when I can, but I haven't had any for a few years.

Kdub I would like to introduce you to Spoon. You have a need, he has inventory.

[wiggly]

Wiggly eats a bowl of his homemade chili:

http://i38.tinypic.com/n5r347.jpg

Nice.

I've seen someoe put corn in chili before. I wanted to kick their face.

I don't put corn in my chili, but I've had it before and liked it.

[Stick]

What?

Don't "what" me. That was a shot at me dickhead, you just forgot to put "-Stick" at the end of it. Let me help you out with your jokes:

"Has anyone ever tried Bulgur Wheat Lemongrass Chili with sautéed Porcini Mushrooms and finished with a light Crème on Glaze? It's not bad."

- Stick

[Spoon]

Kdub I would like to introduce you to Spoon. You have a need, he has inventory.

http://blog.lib.umn.edu/lund1054/architecture/deer%20car.jpg

[KDub]

http://blog.lib.umn.edu/lund1054/architecture/deer%20car.jpg

Did you get all the glass out of the deer? Because if I made the chili with corn and glazed deer the next couple of days would be painful (So Taint-painful).

[crsman2]

I made some turkey chili last year with Thanksgiving leftovers. It was a hit although normally I use beef and pork sausage.

[stewy]

Maybe Tim could do an insidestl.com message board chili contest?

I am in.

Tons O' Flavor:

http://www.ro-tel.com/images/rotel-chili.jpg

love the rotel. Switched to the mild lately because the kid likes it a little better.

ground bison. Mostly tastes like ground beef but super healthy

and smells like burnt asshole hair.

soy crumbles.

vomit.

I think in a good chili you can taste the beans, and the meat, the peppers and the spices and it all just melds together perfectly. When something is too spicy, all you can taste is the spiciness, in which case you can pretty much put anything in a pot and cover it in tobasco sauce.

this is how I have been doing it mostly. I like the contrast of flavors, throw in some crackers and a dash of cayenne and I am set, but leaving it a little tamer for everyone else.

I use half ground round and half cubed sirloin steak.

Apparently one of the winners in last week's Wildwood Chili contest used ground beef tenderloin! Expensive, but damn would that taste good.

wrong... the fat is what makes the flavor. Tenderloin is great for a med-rare steak and baked potato, not for chili.

Don't "what" me. That was a shot at me dickhead, you just forgot to put "-Stick" at the end of it. Let me help you out with your jokes:

"Has anyone ever tried Bulgur Wheat Lemongrass Chili with sautéed Porcini Mushrooms and finished with a light Crème on Glaze? It's not bad."

- Stick

someone is pissy today.


I like to use 81% lean ground beef, a log of jimmy dean hot sausage and 3 types of beans. Throw in the rotel, roasted tomatoes and my own mix of spices and let it go all day. I throw a beer or 2 in it, but I thicken it up with cornmeal as it gets closer to time to eat. I am going to start a pot tomorrow morning.

[stewy]

I like using pheasant and dove breast for my chili..Easy on the stewed tomatoes..

Wrong
-midnight.

[Hoofbite]

I like using pheasant and dove breast for my chili..Easy on the stewed tomatoes..Stewed tomatoes are fucking nasty

[Johnny Utah]

Don't "what" me. That was a shot at me dickhead, you just forgot to put "-Stick" at the end of it. Let me help you out with your jokes:

"Has anyone ever tried Bulgur Wheat Lemongrass Chili with sautéed Porcini Mushrooms and finished with a light Crème on Glaze? It's not bad."

- Stick

Actually it wasn't a shot at you, I was just seeing if someone would bite on a notion as ridiculous as sushi chili.

[Stick]

Actually it wasn't a shot at you, I was just seeing if someone would bite on a notion as ridiculous as sushi chili.

I know.

[cards_252]

I like to use 81% lean ground beef, a log of jimmy dean hot sausage and 3 types of beans. Throw in the rotel, roasted tomatoes and my own mix of spices and let it go all day. I throw a beer or 2 in it, but I thicken it up with cornmeal as it gets closer to time to eat. I am going to start a pot tomorrow morning.

Why did I never think of this?

I like using pheasant and dove breast for my chili..Easy on the stewed tomatoes..

Ha!

[Johnny Utah]

I have never made chili in the crockpot before, might have to give it a whirl this weekend.

[stewy]

Why did I never think of this?


it has to be the grainy non sweet stuff... don't try to use Jiffy.

[cards_252]

I have never made chili in the crockpot before, might have to give it a whirl this weekend.

It's about the same as a big pot, I suppose. But I would think it would cost less to let it run on low all day than to keep a gas or electric burner going that long.

[cards_252]

it has to be the grainy non sweet stuff... don't try to use Jiffy.

Is it the stuff that you mix with warm water first before adding?

[ARob]

Why did I never think of this?



Ha!

it has to be the grainy non sweet stuff... don't try to use Jiffy.

Using tortilla chips works well to thicken it up too if it needs it.

[wiggly]

it has to be the grainy non sweet stuff... don't try to use Jiffy.

Brand?

[cards_252]

Using tortilla chips works well to thicken it up too if it needs it.

Do you crush them up real fine first?

[stewy]

Is it the stuff that you mix with warm water first before adding?

no silly, that is yeast.

Using tortilla chips works well to thicken it up too if it needs it.

interesting idea. I have used chips in place of crackers, never thought to just toss them in teh pot.

[ARob]

Do you crush them up real fine first?

Nah, you can just kind of crumble them up with your hands. They melt away in the chili.

[Johnny Utah]

Nah, you can just kind of crumble them up with your hands. They melt away in the chili.

Interesting. Yeah, now I'm making chili this weekend. And will try the Chorizo deal.

[cards_252]

no silly, that is yeast.


No dude, you're supposed to add starch to warm water first before adding it to whatever you're making. We use it for gravy.

Nah, you can just kind of crumble them up with your hands. They melt away in the chili.

Well shit. You learn something new everyday.

[Apollo Creed]

I have never made chili in the crockpot before, might have to give it a whirl this weekend.

It's the only way I do it. Get it started early on a Saturday morning and let it go all day long.

[cards_252]

Best Answer - Chosen by Asker
It doesn't matter if it's cold broth, marinade or water. Just mix the cornstarch into any cool liquid and you'll do fine. If you try adding it in it's 'dry' form it'll lump up and be ruined. Always mix cornstarch in cool liquid before adding it to your simmering liquid or stir fry. It'll look like milk when mixed..

enjoy!!

[ARob]

Chili cooking is underway right now. I decided to try the chorizo.

[Sodbuster]

Chili cooking is underway right now. I decided to try the chorizo.

that avatar has got to go!

[ARob]

that avatar has got to go!

I think it's great! But, I do think it's time for a change.

[stl_constitutionalist]

Chili cooking is underway right now. I decided to try the chorizo. I was thinking about trying the chorizo for the first time sunday.......I also have some spare apple cider and some meyers that I will be diving into. Monday should be a horrible day for my entire body.

[Cheezy E]

I was thinking about trying the chorizo for the first time sunday.......I also have some spare apple cider and some meyers that I will be diving into. Monday should be a horrible day for my entire body.

That's what she said. When she had sex wit chew on Monday.

[stl_constitutionalist]

That's what she said. When she had sex wit chew on Monday.
because it was the best workout shes ever had? Or because she couldnt clean up all the manpee?

[Cheezy E]

because it was the best workout shes ever had? Or because she couldnt clean up all the manpee?

Because you were smooshing her and sweating everywhere.

[stl_constitutionalist]

Because you were smooshing her and sweating everywhere. from all the tap tap tap tappin on that ass!

[DailyBalance]

I plan on incorporating a few of these ideas for Sunday's pot of chili just for fun.

[Cheezy E]

Looking good...

http://i38.tinypic.com/2ugz1ae.jpg

[Hoofbite]

Looking good...

http://i38.tinypic.com/2ugz1ae.jpgDo you eat your chili with noodles or by itself

[ARob]

Do you eat your chili with noodles or by itself

We eat it by itself, in burritos, on fries. Whatever the situation calls for. Never really did the noodle thing though.

[Hoofbite]

We eat it by itself, in burritos, on fries. Whatever the situation calls for. Never really did the noodle thing though.I guess I'm a chili mac person. Growing up we ate it a lot

[Flappy McB]

I guess I'm a chili mac person. Growing up we ate it a lot

What's Chili Mac?

- Belle/Stick/Gr81

[Master Splinter]

Looking good...

http://i38.tinypic.com/2ugz1ae.jpg

Seriously, that looks like throw up.

[ARob]

Seriously, that looks like throw up.

All chili looks like throw up. You just can't let that bother you.

[Master Splinter]

All chili looks like throw up. You just can't let that bother you.

Oh, I'd still eat it. I'm sure that tastes good. But it looks a LOT like vomit. Like even the juices have that foamy-ness that only vomit has.

[stewy]

this is the batch I made a couple of weeks ago.


http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs223.snc1/7027_1125833421456_1095752066_30307260_5117766_n.j pg

[blazedays]

I know some guys that refuse to cook or are really shitty at it. Yet they'll have no problem with going through the hassle of making a pot of chili.

[DailyBalance]

I know some guys that refuse to cook or are really shitty at it. Yet they'll have no problem with going through the hassle of making a pot of chili.

Anyone that considers making chili a hassle, is not worth calling a friend in my book.

[stewy]

I know some guys that refuse to cook or are really shitty at it. Yet they'll have no problem with going through the hassle of making a pot of chili.

how is making chili a hassle? Brown meat, add ingredients, simmer... pretty fucking easy.

[blazedays]

how is making chili a hassle? Brown meat, add ingredients, simmer... pretty fucking easy.

My chili has diced green pepper, diced red pepper, diced onion and sliced mushroom. All that chopping is a hassle.

Then again some chilis I've had involve simply browning ground beef and opening some cans. When I make it I'm adjusting spices and quantities.

[stewy]

My chili has diced green pepper, diced red pepper, diced onion and sliced mushroom. All that chopping is a hassle.

Then again some chilis I've had involve simply browning ground beef and opening some cans. When I make it I'm adjusting spices and quantities.

I have one of those mandonlin deals so chopping shit up is not a hassle at all. Plus chili is tasty, so it is worth it.

[JLS]

Nah

[Art Vandelay]

falling behind

[JLS]

falling behind

I'm surprised Stewy didn't read "meat" and have to post.

He's all about it.

[stewy]

I'm surprised Stewy didn't read "meat" and have to post.

He's all about it.

you've got me and Evil Monkey confused. That dude is all about the meat stick.

[JLS]

you've Got Me And Evil Monkey Confused. That Dude Is All About The Meat Stick.

Fdr

[DodgerbluesGuerreroGS]

No, no, no... you need beef chuck. Ask the butcher if there isn't any out for sale.

Beef chuck, when cubed, is the meat used in stews. When you boil it in your chili base for a good long time, it loosens up and becomes shred-able. Cut it into 1"x1" cubes, then sear it, then toss it into the pot and let it simmer and stew for a good long time along with the beans, broth, and spices. Chuck usually has a sizeable strip of fat attached to one side of it... trim off the humongous fat, but leave some to emulsify into your chili.

I use some ground beef and chorizo WITH the chuck... the combination makes for a chili with great texture.

[concrete26]

got a pot on right know, I usually use ground chuck, but today I got some mock tender roast, it was only $5, I seen on some website's that most of the championship winner's use it, cubed it real small, been simmering for a couple hour's , gonna grill some burger's, it's all good.

[bgdog86]

I stick to the basics. I use ground beef, chopped onion, chopped jalapenos. I sautee that. I then use Brooks Hot Chili Beans, that Rotel stuff that you all talked about(2 cans of it), tomato or v8 juice, and then chilli powder and ground cumin. I really like cumin in my chili. Its got some kick to it. I am not a fan of a spicy/sweet. I will surely eat it , but usually don't put it in my chili. It won't win any competitions, but I like it and its easy to make. Here is the pot I made today.

http://photos-h-0.ak.fbcdn.net/hphotos-ak-snc1/hs255.snc1/10224_1236338514818_1419886421_30654511_7619112_n. jpg

[Apollo Creed]

Looking good...

http://i38.tinypic.com/2ugz1ae.jpg

This doesn't look like chili.


These look like chili...

this is the batch I made a couple of weeks ago.


http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs223.snc1/7027_1125833421456_1095752066_30307260_5117766_n.j pg

I stick to the basics. I use ground beef, chopped onion, chopped jalapenos. I sautee that. I then use Brooks Hot Chili Beans, that Rotel stuff that you all talked about(2 cans of it), tomato or v8 juice, and then chilli powder and ground cumin. I really like cumin in my chili. Its got some kick to it. I am not a fan of a spicy/sweet. I will surely eat it , but usually don't put it in my chili. It won't win any competitions, but I like it and its easy to make. Here is the pot I made today.

http://photos-h-0.ak.fbcdn.net/hphotos-ak-snc1/hs255.snc1/10224_1236338514818_1419886421_30654511_7619112_n. jpg

[Johnny Utah]

I stick to the basics. I use ground beef, chopped onion, chopped jalapenos. I sautee that. I then use Brooks Hot Chili Beans, that Rotel stuff that you all talked about(2 cans of it), tomato or v8 juice, and then chilli powder and ground cumin. I really like cumin in my chili. Its got some kick to it. I am not a fan of a spicy/sweet. I will surely eat it , but usually don't put it in my chili. It won't win any competitions, but I like it and its easy to make. Here is the pot I made today.

http://photos-h-0.ak.fbcdn.net/hphotos-ak-snc1/hs255.snc1/10224_1236338514818_1419886421_30654511_7619112_n. jpg

This looks like the best so far. I think penos are a must.

[bgdog86]

This looks like the best so far. I think penos are a must.
I just had my 2nd bowl. Its pretty darn good. Just enough spice that I almost break a sweat. I'd actually prefer it a bit hotter. I usually use dice tomatoes(2 cans) and used 2 cans of that Rotel stuff posted in here and like what it did to my chili.

[stl_constitutionalist]

all those pics look good, I enjoy a good chili cookoff because so many people cook it so many different ways.

..When I am home, I love to eat it with some noodles, or 4 slices of bread with peanut butter spread on them. Dip that in the chili! mmmm

[bgdog86]

Just to clear it up....ARob's is still Chili. Stewy's and mine is just a more traditional style one. Chili can be made a million different ways IMO.

[saygoodbye]

this is the batch I made a couple of weeks ago.


http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs223.snc1/7027_1125833421456_1095752066_30307260_5117766_n.j pg

Yeah I'm going to need that recipe. It looks pretty damn good.

[bgdog86]

Yeah I'm going to need that recipe. It looks pretty damn good.
I like the different variety of beans he has in there. I keep it somewhat simple with mine.

[saygoodbye]

I'm looking for a good recipe for a chili that is relatively mild and has cinnamon in it in addition to stewy's chili.

[saygoodbye]

I like the different variety of beans he has in there. I keep it somewhat simple with mine.


Yeah, that looks really good.

[Johnny Utah]

I just had my 2nd bowl. Its pretty darn good. Just enough spice that I almost break a sweat. I'd actually prefer it a bit hotter. I usually use dice tomatoes(2 cans) and used 2 cans of that Rotel stuff posted in here and like what it did to my chili.

Rotel makes a flavor called Hot, it's tomatoes and habaneros. I like to do a can of that and a can of the chili blend. But I have no set recipe at all and I have never measured anything out before.

[beercats2000]

Rotel makes a flavor called Hot, it's tomatoes and habaneros. I like to do a can of that and a can of the chili blend. But I have no set recipe at all and I have never measured anything out before.

Remember when Stewy (I think) posted his recipe and it was a page long with 1/2 tsp this and 1 tbsp that. I couldn't believe it. No one with a penis makes chili like that.

[ARob]

This doesn't look like chili.


These look like chili...

Must be the megapixels of the camera or something. My shit is the real deal.

Fresh onions, green, yellow, red, and orange bell pepper, jalapeño, pablano, pasilla, and chipotle peppers. Chorizo, ground chuck, and cubed chuck steak. Two types of chili powder. Black beans, kidney beans, and pinto beans.

Lets just be real. My chili is awesome.

[DailyBalance]

Must be the megapixels of the camera or something. My shit is the real deal.

Fresh onions, green, yellow, red, and orange bell pepper, jalapeño, pablano, pasilla, and chipotle peppers. Chorizo, ground chuck, and cubed chuck steak. Two types of chili powder. Black beans, kidney beans, and pinto beans.

Lets just be real. My chili is awesome.

Let's just be real. That's just gay.

[noles#1]

I use beef from Aldi

[beercats2000]

http://i98.photobucket.com/albums/l242/copyguy00/6391_1207471113354_1425980313_30600.jpg

[Bnub]

Must be the megapixels of the camera or something. My shit is the real deal.

Fresh onions, green, yellow, red, and orange bell pepper, jalapeño, pablano, pasilla, and chipotle peppers. Chorizo, ground chuck, and cubed chuck steak. Two types of chili powder. Black beans, kidney beans, and pinto beans.

Lets just be real. My chili is awesome.

I propose a chili face off. You make me chili, I rock your face off.

[Flappy McB]

I propose a chili face off. You make me chili, I rock your face off.

I would be up for this chili cookoff. Maybe at Arob/Cheezy's housewarming party?

[Johnny Utah]

I dont know if Chili is Mexican?

Really, I mean...really?

[Flappy McB]

I dont know if Chili is Mexican? That probably wont fit the theme..

Really, I mean...really?I would say it is Tex Mex.

[Chalk Hambers]

A couple of thoughts.

1. Use the toughest, fattiest meats available when making chili. Toughness equals flavor, and as long as you sear the meat well, that shit will be plenty tender by the time your chili is done.

2. Add pork, but fuck chorizo. Get some salt pork. You'll have plenty of opportunity to add those other spices to your chili, but a nice piece of salt pork, seared well, will have much more flavor than grocery store chorizo.

3. Don't be an asshole and ruin your chili by using canned beans. Take the time to rehydrate some dried beans. The taste and texture difference is worth it.

4. If you want to go the extra step and beat the shit out of all your friends' chili recipes, buy a variety of dried chilis, grind them up, and make your own chili powder. It makes the flavors pop, and is actually cheaper in the long run.

5. After you sear the meat, take it out of the pot, and sweat your onions, peppers, garlic, and fresh chilis very slowly, until there is a nice brown (not burnt) layer stuck to the bottom of the pot. At this point, add your dried spices, and saute them for a minute or two. Then, deglaze with your choice of booze or beer. After this, add your tomato product, and let it reduce for a very long time. No good chili needs a thickening agent.

6. Roasted corn is awesome in chili. Smoked corn is even better.

7. Foo Foo ingredients like nutmeg, cinnamon, coffee, cloves and chocolate are fine, as long as you use them very sparingly.

8. Finishing the chili with a little fresh oregano right before service is fucking tasty.

[East Side Jackalope]

A couple of thoughts.

1. Use the toughest, fattiest meats available when making chili. Toughness equals flavor, and as long as you sear the meat well, that shit will be plenty tender by the time your chili is done.

2. Add pork, but fuck chorizo. Get some salt pork. You'll have plenty of opportunity to add those other spices to your chili, but a nice piece of salt pork, seared well, will have much more flavor than grocery store chorizo.

3. Don't be an asshole and ruin your chili by using canned beans. Take the time to rehydrate some dried beans. The taste and texture difference is worth it.

4. If you want to go the extra step and beat the shit out of all your friends' chili recipes, buy a variety of dried chilis, grind them up, and make your own chili powder. It makes the flavors pop, and is actually cheaper in the long run.

5. After you sear the meat, take it out of the pot, and sweat your onions, peppers, garlic, and fresh chilis very slowly, until there is a nice brown (not burnt) layer stuck to the bottom of the pot. At this point, add your dried spices, and saute them for a minute or two. Then, deglaze with your choice of booze or beer. After this, add your tomato product, and let it reduce for a very long time. No good chili needs a thickening agent.

6. Roasted corn is awesome in chili. Smoked corn is even better.

7. Foo Foo ingredients like nutmeg, cinnamon, coffee, cloves and chocolate are fine, as long as you use them very sparingly.

8. Finishing the chili with a little fresh oregano right before service is fucking tasty.Cliff notes: meat, tomatoes, beans, peppers, and spices. Jeebus.

[Flappy McB]

Cliff notes: meat, tomatoes, beans, peppers, and spices. Jeebus.

He be a chef, mang.

[East Side Jackalope]

He be a chef, mang.

Me too. I just don't get paid for it.

[Sodbuster]

A couple of thoughts.

1. Use the toughest, fattiest meats available when making chili. Toughness equals flavor, and as long as you sear the meat well, that shit will be plenty tender by the time your chili is done.

2. Add pork, but fuck chorizo. Get some salt pork. You'll have plenty of opportunity to add those other spices to your chili, but a nice piece of salt pork, seared well, will have much more flavor than grocery store chorizo.

3. Don't be an asshole and ruin your chili by using canned beans. Take the time to rehydrate some dried beans. The taste and texture difference is worth it.

4. If you want to go the extra step and beat the shit out of all your friends' chili recipes, buy a variety of dried chilis, grind them up, and make your own chili powder. It makes the flavors pop, and is actually cheaper in the long run.

5. After you sear the meat, take it out of the pot, and sweat your onions, peppers, garlic, and fresh chilis very slowly, until there is a nice brown (not burnt) layer stuck to the bottom of the pot. At this point, add your dried spices, and saute them for a minute or two. Then, deglaze with your choice of booze or beer. After this, add your tomato product, and let it reduce for a very long time. No good chili needs a thickening agent.

6. Roasted corn is awesome in chili. Smoked corn is even better.

7. Foo Foo ingredients like nutmeg, cinnamon, coffee, cloves and chocolate are fine, as long as you use them very sparingly.

8. Finishing the chili with a little fresh oregano right before service is fucking tasty.

Beercats can use his "No man with a penis" on this as well.

[Johnny Utah]

A couple of thoughts.

1. Use the toughest, fattiest meats available when making chili. Toughness equals flavor, and as long as you sear the meat well, that shit will be plenty tender by the time your chili is done.

2. Add pork, but fuck chorizo. Get some salt pork. You'll have plenty of opportunity to add those other spices to your chili, but a nice piece of salt pork, seared well, will have much more flavor than grocery store chorizo.

3. Don't be an asshole and ruin your chili by using canned beans. Take the time to rehydrate some dried beans. The taste and texture difference is worth it.

4. If you want to go the extra step and beat the shit out of all your friends' chili recipes, buy a variety of dried chilis, grind them up, and make your own chili powder. It makes the flavors pop, and is actually cheaper in the long run.

5. After you sear the meat, take it out of the pot, and sweat your onions, peppers, garlic, and fresh chilis very slowly, until there is a nice brown (not burnt) layer stuck to the bottom of the pot. At this point, add your dried spices, and saute them for a minute or two. Then, deglaze with your choice of booze or beer. After this, add your tomato product, and let it reduce for a very long time. No good chili needs a thickening agent.

6. Roasted corn is awesome in chili. Smoked corn is even better.

7. Foo Foo ingredients like nutmeg, cinnamon, coffee, cloves and chocolate are fine, as long as you use them very sparingly.

8. Finishing the chili with a little fresh oregano right before service is fucking tasty.

That sounds great but no way I'm doing all that.

[Chalk Hambers]

Beercats can use his "No man with a penis" on this as well.

Stewy gave exact proportions. I gave general advice. My penis and I stand behind it.

[East Side Jackalope]

Stewy gave exact proportions. I gave general advice. My penis and I stand behind it.

As long as he doesn't stir it.

[Sodbuster]

Stewy gave exact proportions. I gave general advice. My penis and I stand behind it.

I'm just messing with you...but I'm too lazy to take your suggestions.

It does sound like it would be good though.

[Chalk Hambers]

That sounds great but no way I'm doing all that.

Fair enough.

Sadly, 1 lb. ground beef, one dice onion, one diced green pepper, one diced jalepeno, one package Brooks chili mix, two cans Hunts diced tomatoes, one can Hunts tomato paste, one cup Brooks Ketchup, and two cans Brooks Chili Hot Beans is almost as good.

[Johnny Utah]

I use jalapenos from the jar, is that lame?

[Chalk Hambers]

I use jalapenos from the jar, is that lame?

Nope. But the fresh ones are hotter.

[Tyler]

I use jalapenos from the jar, is that lame?

Lame.

Bro, I fly down to San Flanbingo in Mike Shannon's Lear jet and pick em myself, while the water is boiling. Stop at this little bar called Pinche Culero, tell them XXXX sent ya, they'll bronze your balls for free.

-Easy

[Johnny Utah]

Nope. But the fresh ones are hotter.

I know. A couple weeks ago I was making these jalapenos stuffed with cream cheese wrapped in bacon deals and touched my eye after taking the seeds out.

[BGats]

Fair enough.

Sadly, 1 lb. ground beef, one dice onion, one diced green pepper, one diced jalepeno, one package Brooks chili mix, two cans Hunts diced tomatoes, one can Hunts tomato paste, one cup Brooks Ketchup, and two cans Brooks Chili Hot Beans is almost as good.

Seriously? I want some meat chunks though. What do you suggest?

[Flappy McB]

As long as he doesn't stir it.You are on fire tonight.

I know. A couple weeks ago I was making these jalapenos stuffed with cream cheese wrapped in bacon deals and touched my eye after taking the seeds out.

Do not, I repeat, do not take after chopping jalapeno's and before washing your hands. I speak from experience.

[Chalk Hambers]

I know. A couple weeks ago I was making these jalapenos stuffed with cream cheese wrapped in bacon deals and touched my eye after taking the seeds out.

First of all, that sounds fucking tasty.

Secondly, wear gloves when working with hot peppers. If they had been habaneros or Scotch bonnets, you could have seriously hurt yourself.

As for the canned vs. fresh thing, as a rule, use fresh vegetables and fruits when they are in season, and used canned/frozen when they aren't. In December, canned tomatoes are much better than fresh.

[Johnny Utah]

First of all, that sounds fucking tasty.



Oh they are. Skewer them and put on the grill. Next I want to try a little variation with some kind of regular melting cheese like provel in the middle and then seal it off on the outer edges with cream cheese so it can't ooze out.

[Chalk Hambers]

Seriously? I want some meat chunks though. What do you suggest?

Get a pound of rump roast. Sear it off with about a tablespoon of oil before you do anything else. Take it out of the pot, follow the rest of the recipe, and then add it back in after you add all your ingredients. BUT...you're going to have to cook it for a couple of hours, otherwise, you'll have shoe leather.

[Flappy McB]

Oh they are. Skewer them and put on the grill. Next I want to try a little variation with some kind of regular melting cheese like provel in the middle and then seal it off on the outer edges with cream cheese so it can't ooze out.That sounds awesomely tasty.

[Chalk Hambers]

Oh they are. Skewer them and put on the grill. Next I want to try a little variation with some kind of regular melting cheese like provel in the middle and then seal it off on the outer edges with cream cheese so it can't ooze out.

I know you don't want a lot of fuss when you cook, so try stuffing the peppers with some Boursin cheese. It's the perfect melting cheese. They have several varieties, but I bet that would be good with the Garlic and Fine Herb variety.

If you want to get a little more fancy with it, use prosciutto instead of bacon.

[bgdog86]

That sounds great but no way I'm doing all that.Agreed. I like Chili because its simple. Today I used a 1.1lbs of 93/7 ground chuck with an onion diced up and 2 jalapeno's diced up. I sauteed and drained that then added 1 can of tomato juice, 1 large can of Brooks HOT chili beans, 2 cans of Rotel chili mix, and chili powder and cumin to taste. I think the prep time was a whopping 30 minutes and I let it simmer for a few hours. Some would add some type of sugar or sweetness to that and call it a day. It won't win any fucking chili cookoff, but damnit it is quick, easy and tasty on a cool day.

I use jalapenos from the jar, is that lame?I have done this before.

I know. A couple weeks ago I was making these jalapenos stuffed with cream cheese wrapped in bacon deals and touched my eye after taking the seeds out.
Ughhh. I have done this. It is miserable.

I'd also like to add that Arob's chili doesn't seem too difficult to make and would be worth a try.

[BGats]

Fair enough.

Sadly, 1 lb. ground beef, one dice onion, one diced green pepper, one diced jalepeno, one package Brooks chili mix, two cans Hunts diced tomatoes, one can Hunts tomato paste, one cup Brooks Ketchup, and two cans Brooks Chili Hot Beans is almost as good.

I used diced tomatoes with garlic and olive oil and a little brown sugar. I also used 2 onions and 1 1/2 lbs of hamburger. I did not use the jalepeno and used mild beans instead of hot. I think it turned out great and easy to make. Thanks, first time I ever made my own chili.

[Flo]

Florissant octoberfest was today. Good times. For $5 you could taste about 20 different samples of home made chili, and vote on your favorite. I ended up voting for "Swine Flu Chili". It was a white chili wich chuncks of Andouille sasuage, corn, and rice. I went back for seconds. awesome.

[mjonns]

is there a good recipe somewhere in this thread? I dont feel like reading it all

[flatlander]

I couldn't find chorizo at Aldi this weekend, so I went with spicy pork sausage. It was delicious. Rita agreed.

[beercats2000]

Made a pot last night, didn't really do anything different than I added one can of Rotel mild, but it's too spicy. It's okay for me, but too hot for Ladybeer and Lil' Beers. Should I just add another can of chili beans to calm it down, or does anyone have different method?

Ingredients:

1 22oz can of hot chili beans and 4 15 oz cans of hot chili beans
1lb groud beef
1/2 an onion
1 can of Rotel chili fixins
1 can of Rotel mild
1 can of diced tomato
Chili powder
Brown Sugar

It's thin enough, that I really don't want to add a liquid to calm it down.

[Hoofbite]

Made a pot last night, didn't really do anything different than I added one can of Rotel mild, but it's too spicy. It's okay for me, but too hot for Ladybeer and Lil' Beers. Should I just add another can of chili beans to calm it down, or does anyone have different method?

Ingredients:

1 22oz can of hot chili beans and 4 15 oz cans of hot chili beans
1lb ground beef
1/2 an onion
1 can of Rotel chili fixins
1 can of Rotel mild
1 can of diced tomato
Chili powder
Brown Sugar

It's thin enough, that I really don't want to add a liquid to calm it down.

I was going to suggest a can of Coke, but you mentioned no more liquid. Maybe some regular sugar?

[DailyBalance]

Made a pot last night, didn't really do anything different than I added one can of Rotel mild, but it's too spicy. It's okay for me, but too hot for Ladybeer and Lil' Beers. Should I just add another can of chili beans to calm it down, or does anyone have different method?

Ingredients:

1 22oz can of hot chili beans and 4 15 oz cans of hot chili beans
1lb groud beef
1/2 an onion
1 can of Rotel chili fixins
1 can of Rotel mild
1 can of diced tomato
Chili powder
Brown Sugar

It's thin enough, that I really don't want to add a liquid to calm it down.

Beer, a couple of suggestions:

A few pieces of lemon, peel and all. Just remove before you serve. Also, honey will help. It will neutralize some of the spiciness, but not make it too sweet. Adding more of the original chili can also help, without watering it down like you stated.

[BGats]

That is a lot of beans. I used mild beans instead.

[cards_252]

Made a pot last night, didn't really do anything different than I added one can of Rotel mild, but it's too spicy. It's okay for me, but too hot for Ladybeer and Lil' Beers. Should I just add another can of chili beans to calm it down, or does anyone have different method?

Ingredients:

1 22oz can of hot chili beans and 4 15 oz cans of hot chili beans
1lb groud beef
1/2 an onion
1 can of Rotel chili fixins
1 can of Rotel mild
1 can of diced tomato
Chili powder
Brown Sugar

It's thin enough, that I really don't want to add a liquid to calm it down.


I'm lost.

[Hoofbite]

I'm lost.

Maybe they only had one big can of chili beans and he had to buy the smaller cans

[cards_252]

For those of you who haven't tried this wonderful produst, give it a whirl. It makes a great tasting simple base. (add it to your tomatoe sauce and salsa/rotel.)

http://i.walmartimages.com/i/p/00/03/94/00/01/0003940001900_215X215.jpg

[The Ice]

the wife made a new recipe yesterday, worked out real nice. (used salsiccia & beef instead of the pork this called for)

24 ounces Ground chorizo or other spiced pork -
2 jalapeno peppers, chopped -
1 medium onion, chopped -
2 cloves garlic, diced -
15 ounces black beans, drained and crushed -
11 ounces corn, drained - canned or frozen -
30 ounces tomatoes, crushed -
15 ounces tomato sauce -
1 teaspoon ground oregano -
2 tablespoons chile powder -
1 teaspoon ground cumin -
1 teaspoon crushed red pepper flakes -
2 tablespoons hot chile sauce or Asian hot sauce -
2 teaspoons salt or to taste




made this to go with. turned out real crappy.

http://www.marthawhite.com/assets/product_shots/detail/1330053101.jpg

[Master Splinter]

We made some chili yesterday as well. However, it made enough to feed a small village.

Can you freeze this shit? That's what my wife wants to do.

I usually just eat it all week until I can't even look at it again and then throw it away.

[Cheezy E]

We made some chili yesterday as well. However, it made enough to feed a small village.

Can you freeze this shit? That's what my wife wants to do.

I usually just eat it all week until I can't even look at it again and then throw it away.

This is what we do, but you can freeze it. Then when you're ready to eat it again just put it on the stove.

[The Ice]

We made some chili yesterday as well. However, it made enough to feed a small village.

Can you freeze this shit? That's what my wife wants to do.

I usually just eat it all week until I can't even look at it again and then throw it away.yeah, I think you can freeze it up.

we just gave some to our neighbors.

[Apollo Creed]

We made some chili yesterday as well. However, it made enough to feed a small village.

Can you freeze this shit? That's what my wife wants to do.

I usually just eat it all week until I can't even look at it again and then throw it away.

Same here. I typically make it for a football Saturday or Sunday and then eat chili all week long for lunch.

[Stick]

Same here. I typically make it for a football Saturday or Sunday and then eat chili all week long for lunch.

I usually make Chili Mac with the leftovers to trick the kids into thinking they're eating something different.

[The Ice]

I'm making a slinger at some point this week. can't f-ing wait!

[Stick]

I'm making a slinger at some point this week. can't f-ing wait!

You ever had the Slinger at City Diner? You should.

[The Ice]

You ever had the Slinger at City Diner? You should.pretty sure I have, but how would you have? considering where it's located.

what's the diff?